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Perfect Mashed Potatoes

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Recipe photo courtesy of Reed Davis

Instant potatoes from the box can't compare to this homemade version.

Source: Martha Stewart Living, November 1998
Servings

Ingredients

Directions

Cook's Notes

For stiffer mashed potatoes, use only three-fourths cup milk or cream; for richer potatoes, add another two tablespoons butter.

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Reviews

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How would you rate this recipe?
494
  • schofiecomcast
    7 OCT, 2015
    Interesting that my (slightly) negative comment was deleted. Please advise if this is regular policy. I only questioned using a blender on mashed potatoes. (Sacrilegious in our home) Almost as bad as censorship.
    Reply
  • Chuck Baggett
    27 NOV, 2013
    The amount of liquid seems to be about twice what is needed. Following the recipe would have make soup. Fortunately I was distrustful and proceeded with caution and was left with runny mashed potatoes, still usable, though too liquid to suit me, instead of having to pour or out or eat it (drink it) in private.
    Reply
  • cwcw2cewc
    8 SEP, 2013
    pass a drug test Super site! Bookmark This! I will now go all the time!
    Reply
  • nikilsingh5
    4 JUN, 2013
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    Reply
  • Why09
    8 APR, 2013
    Add a Review
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  • EmilieTobin
    25 JAN, 2010
    bjhinokcok~ I added mayonnaise to the recipe as you suggested, and the potatoes tasted delicious. I do not have a potato ricer, nor an electric mixer fitted with a paddle attachment. Instead I blended the potatoes with a potato masher, then worked out the rest of the lumps with an electric mixer (not fitted with a paddle attachment.) My point is that is still very possible to make these great-tasting potatoes without all the proper tools. I would give this recipe five out of five stars.
    Reply
  • caba
    14 NOV, 2008
    add one egg or just the yolk and it's delicious caba
    Reply
  • teikotam
    13 NOV, 2008
    I always add a pinch of Baking powder to mashed potatoes (a bit more B.P.can be added depending on how much you make)which makes them very light
    Reply
  • bjhinokcok
    13 NOV, 2008
    Something I learned from a Chef friend is, add 1/3 C. give or take, real mayonaisse when whisking. It truly makes them so creamy, rich and delicious. Keep in mind, this is for about 6 -7 potatoes being mashed. Sheesh! Who uses measurments! LOL
    Reply
  • KWLaVohn
    3 NOV, 2008
    I love this recipe. When I make it, I peel and slice the potatoes; then, I rinse them and put them in fresh water in the pan I'm going to cook them in. Then, I place the whole pot in the fridge. I can do this in the morning and have them ready to cook when I'm ready for dinner. Since the recipe calls for cold water anyway, it works really well to just keep them in the fridge until I'm ready to use them.
    Reply

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